I can't really take credit since chocolate, ginger and dried fruit are a classic combination, but this is my 'own' recipe.
Prepare 3/4 cup coarsely chopped candied ginger and 3/4 coarsely chopped dried apricot. You can substitute virtually any other dried fruit. If it had been available at my grocery store, I would have liked to try adding dried pear as well.
In a double boiler over medium-low heat, melt 350g good quality white chocolate chips, stirring regularly. Make sure the water doesn't touch the bottom of the pot. You can also melt the chocolate in a glass bowl using the microwave. Microwave in 45-second bursts on a low power setting, stirring well in between. Once chocolate is completely smooth, pour onto a sheet of parchment paper and spread until about 1/4 inch thick. Pour ginger and apricot evenly over chocolate. Two alternatives are to arrange the ginger and chocolate on the parchment paper, and pour the chocolate over top, or stir them right into the chocolate. Allow bark to harden, then break into chunks.